Medium chain triglyceride oil consumption as part of a weight loss diet does not lead to an adverse metabolic profile when compared to olive oil
St-Onge MP, Bosarge A, Goree LL, Darnell B
Journal of the American College of Nutrition · 56 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- University of Alabama at Birmingham
- Gobierno
- National Center for Research Resources
- Gobierno
- NIH Clinical Center
- Gobierno
- NCRR NIH HHS
- Subvenciones
- National Center for Research Resources (M01RR00032); National Center for Research Resources (M01RR000032)
Según 4 financiadores declarados.
Publicación
- Publicado
- 2008-10-01 · J Am Coll Nutr · vol. 27 · número 5 · págs. 547–552
- Editorial
- Taylor & Francis
- Citado
- 95 citas · más que el 84% de estudios similares · 1.8× el promedio de su campo
- Referencias
- 30 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Diet and metabolism studies · Fatty Acid Research and Health · Coconut Research and Applications
- Palabras clave
- medium-chain triglyceride oil, olive oil, weight loss diet, metabolic syndrome, metabolic risk profile, serum glucose, total cholesterol, blood pressure, saturated fat, cardiovascular risk
- MeSH
- humans, weight loss, insulin, blood glucose, fatty acids, triglycerides, plant oils, diet, reducing, blood pressure, adult, female, male, overweight, olive oil, metabolic syndrome, racial groups
4 autores
- Marie‐Pierre St‐Onge🇺🇸 · autor de correspondenciaUniversity of Alabama at Birmingham; Columbia University
- Aubrey Bosarge🇺🇸University of Alabama at Birmingham
- Laura Lee Goree🇺🇸University of Alabama at Birmingham
- Betty E. Darnell🇺🇸University of Alabama at Birmingham
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
Medium chain triglyceride (MCT) consumption may have a beneficial impact on weight management, however, some studies point to a negative impact of MCT oil consumption on cardiovascular disease risk. This study examined the effects of MCT oil consumption, as part of a weight loss diet, on metabolic risk profile compared to olive oil.
Design
Thirty-one men and women, age 19-50 y and body mass index 27-33 kg/m(2), completed this randomized, controlled, 16-week weight loss program. Oils were consumed at a level of approximately 12% of the subjects' prescribed energy intakes in the form of muffins and liquid oil.
Results
After controlling for body weight, there was a significant effect of time on fasting serum glucose (P = 0.0177) and total cholesterol (P = 0.0386) concentrations, and on diastolic blood pressure (P = 0.0413), with reductions in these variables occurring over time; there was no time-by-diet interaction for any of the parameters studied. Two of the 3 subjects in the MCT oil group with evidence of the metabolic syndrome at baseline did not have metabolic syndrome at endpoint. In the olive oil group, 6 subjects had the metabolic syndrome at baseline; 2 subjects no longer had metabolic syndrome at endpoint, 1 person developed metabolic syndrome, and 4 subjects did not have any change in their metabolic syndrome status.
Conclusions
Our results suggest that MCT oil can be incorporated into a weight loss program without fear of adversely affecting metabolic risk factors. Distinction should be made regarding chain length when it comes to discussing the effects of saturated fats on metabolic risk factors.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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